Corn Cakes With Walnuts and Sage Recipe

Name: Corn Cakes With Walnuts and Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup butter; 1 ½ cups water; 1 cup cornmeal; 2 eggs; ½ cup sugar; ½ cup milk; 1 teaspoon salt; 1 cup all-purpose flour; 2 tablespoons fresh sage, slivered; 2 ounces walnuts; honey, for serving

Servings: persons

¼ cup butter
1 ½ cups water
1 cup cornmeal
2 eggs
½ cup sugar
½ cup milk
1 teaspoon salt
1 cup all-purpose flour
2 tablespoons fresh sage, slivered
2 ounces walnuts
honey, for serving

1
Heat a nonstick skillet over moderate heat.
2
In a small saucepan, metl butter and transfer to a small mixing bowl.
3
(I would do this in the microwave).
4
Wipe out pan and return to heat with 1 1/2 cups water.
5
Bring water to a boil.
6
Add cornmeal to large mixing bowl and scald it with the boiling water; stir to combine.
7
Beat eggs, sugar and milk with melted butter and stir this mixture into the cornmeal.
8
Sprinkle a little salt into the bowl.
9
Pour flour into a sifter.
10
Sift flour into corn cake mix.
11
Add sage to butter and stir to combine.
12
Grease a griddle pan.
13
Place small ladles of corn cake batter onto grill; make cakes 3 inches wide and allow a bit of space between them in the pan.
14
Drop a few walnut buts into wet batter as the cakes begin to cook.
15
Cook cakes 2-3 minutes on each side, until golden brown.
16
Serve with butter and honey.

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ¼ cup butter, 1 ½ cups water, 1 cup cornmeal, 2 eggs, and more.

Yes, Corn Cakes With Walnuts and Sage falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corn Cakes With Walnuts and Sage

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